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Chocolate pound cake
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Prep Time:
140 minutes
Cook Time:
42 minutes
Total Time:
182 minutes
Freeze-friendly chocolate cake for a cool and thrilling treat!
Ingredients:
  • 20.00 gm NESTLÉ BAKERS' CHOICE Cocoa
  • 322.50 gm caster sugar
  • 150g butter, chopped
  • 1.25 gm bicarbonate of soda, sifted
  • 225.00 gm self-raising flour
  • 50g butter, chopped
  • 53.75 gm caster sugar
  • 112.50 gm icing sugar mixture
  • 32.50 gm cocoa powder
Instructions:
  • Preheat your oven to 180°C/160°C fan-forced and generously grease a 3cm-deep, 17.5cm x 27cm slice pan. Line the pan with baking paper, leaving a 3cm overhang on the long sides for easy removal later.
  • In a saucepan over low heat, melt together sugar, butter, bicarbonate of soda, cocoa, and 1 cup of cold water. Stir for 5 minutes until sugar dissolves, then bring to a boil. Lower the heat to medium and simmer for 2 minutes until doubled. Transfer to a large bowl and let it cool for 15 minutes before using. Enjoy!
  • Combine flour and eggs, then use an electric mixer to beat the mixture until it becomes pale and smooth. Finally, pour the mixture into the prepared pan.
  • Bake for 35 minutes or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 10 minutes before flipping it onto a wire rack to cool completely.
  • Prepare the frosting by combining butter, caster sugar, and 2 tablespoons of cold water in a saucepan over medium-high heat until it comes to a boil. Remove from heat. In a bowl, sift icing sugar and cocoa together. Slowly add the butter mixture to the dry ingredients and stir until well combined. Cover and chill in the refrigerator for 30 minutes until the frosting thickens. Use a wooden spoon to beat the frosting until it is spreadable. Frost the cake and serve.

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